Persimmon Salad

Persimmons are the name of the game this month and I can’t get enough! This persimmon salad is basically what dreams are made of and you’ll be equally as obsessed as me – promise!

Persimmon Salad from (@whatsgabycookin)

One of my friends from the food world – you might know him as he’s an amazing food genius named Russ Parsons – wrote this recipe a few years back and made it for me last year. I died. On the spot died. He’s brilliant and I can’t get enough. The persimmons are just slightly sweet with this delicious savory vinaigrette – omg. GAME CHANGER! It’s been on repeat for weeks and I’ll probably cry when persimmons go out of season! Make it while there’s still time!

Persimmon Salad

Yield: Serves 8

Persimmon Salad


  • 2 pounds Fuyu persimmons
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/2 serrano chile, seeded and minced
  • Kosher salt
  • 1 tablespoon walnut oil
  • 1/4 cup pomegranate seeds
  • 3 tablespoons chopped walnuts, toasted
  • 2 tablespoons chopped cilantro


  1. Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
  2. In a small jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.
  3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by Russ Parsons

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  1. I have three ripe persimmons I have been dying to use- and this looks just the right way!

  2. I just made this and it’s amazing. I wasn’t a fan of the persimmon skins, however. I’ll peel them next time. Thanks for sharing this!

  3. I have a persimmon tree is my front yard so I had to try this…wow is all I have to say. I did peel the persimmons….and serve on top of greens. SOOOOO GOOOOOD! thx Gaby

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